New Potatoes

Some people prefer eating new potatoes than mature ones.
These are not completely mature. Many people confuse
the immature ones with another type. Fingerling potatoes are a
specific variation and they are completely mature.

The new or immature potatoes are young potatoes of any
type.
These young potatoes are usually harvested during spring or summer.

There are many reasons why people would eat such a small potato instead of a
normal one.

Known as new, young or baby they have certain
characteristics that
make them quite desirable. Their crispy and waxy texture is one of
them. There are certain recipes that can be cooked easier with younger
potatoes.

The
skin
is very thin and leaner
than the skin of mature ones.

This delicate
skin is one
of the
main reasons for choosing this potato. Since the skin is so light they
can be cooked with it. Some restaurants have a machine that can take
the skin off young potatoes but most people that cook them at their
houses do it without peeling them. If you are not going to peel them is
very important to wash them very carefully.

Another advantage to
these potatoes is their taste. The fact they haven’t
mature completely
indicates the sugar haven’t turn entirely to starch which
means a
sweeter potato that can go very well with salads. They also have a
tendency to keep their shape when cooked and cut. Because their flesh
is so waxy they are not very good for frying or baking but that does
not mean you cannot make delicious dishes with them.

They are
perfect
for boiling and steaming.

If you want to boil them; you don’t
need
to peel them just wash them enough to take off all the dirt.
Then put
them in a pot with a good amount of water and
add salt. You can wait for 15 to 20 minutes then drain all the water.
Remember top them with butter immediately after they are
cooked to give the best taste possible.

One
problem
with new potatoes
is that they are very vulnerable to sunlight damage.

Since
their skin
is so thin they have way less protection than fully mature ones. If
the potatoes are exposed to sunlight for too long they will start
developing green areas under the skin. There is a very dangerous
chemical called solanine located in those green areas. You can cut the
green area or discard the potato if you find any green spots.